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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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In Taylors, South Carolina, Carol Lee Jones often fixes this delicious ham topped with a thick cherry sauce. It's such a favorite that I've served it at Easter dinners, church breakfasts and a friend's wedding brunch, she writes. Ingredients:
1 boneless fully cooked ham (3 to 4 pounds) |
1/2 cup apple jelly |
2 teaspoons prepared mustard |
2/3 cup ginger ale, divided |
1 can (21 ounces) cherry pie filling |
2 tablespoons cornstarch |
Directions:
1. Score surface of ham, making diamond shapes 1/2 in. deep. In a small bowl, combine the jelly, mustard and 1 tablespoon ginger ale; rub over scored surface of ham. Cut ham in half; place in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 140°, basting with cooking juices near the end of cooking time.
2. For sauce, place pie filling in a saucepan. Combine cornstarch and remaining ginger ale; stir into pie filling until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over ham. Yield: 10-12 servings.
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